Name: Easy Mongolian Beef
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 2 pounds NY strip steak (ribeye steak or flank steak); ½ cup cornstarch; ½ cup vegetable oil; 2 Tablespoons vegetable oil; 1 cup low-sodium soy sauce; 1 cup brown sugar; 4 cloves garlic (minced); 2 Tablespoons ginger (minced); 1 cup water; 1 Tablespoons rice wine vinegar; 1/2 teaspoon red pepper flakes; 3 green onions (thinly sliced )

This recipe for easy Mongolian Beef makes it simple to make your favorite takeout dish at home. It’s a recipe that tastes just like PF Changs!

I talked in this recent post of my FOF (fear of frying) and how I vowed to overcome that fear. With this recipe, I have taken on that challenge. Crispy fried strips of beef (so crispy!) with a delicious, thick, sweet sauce. The color is so lovely and the flavors so great. I could NOT wait to devour the leftovers the next day.

It really turned out to not be that scary. My fears of the batter not sticking and the meat being raw inside were tackled with a couple of simple steps.

First, I started with my beef. Placing it in the freezer for 15 minutes really helps firm up the steak so that you can get a nice, thin slice. I figured that with slices this thin, it’s really hard to not fully cook the meat even with just a quick frying. Check one!

Second, my method for coating the strips in cornstarch, really seemed to work quite well. I poured the cornstarch into a large Ziploc bag, added my beef, and shook until the pieces were well coated. I then poured the strips out into a large mesh strainer set over the sink and shook further to get all of the excess cornstarch off of the pieces (you could also use a colander). They turned out to be evenly coated but not overly covered in the cornstarch. Check two – No excess batter to fall off!

Fry these pieces in batches so that they’re in a single layer, flipping once or twice, to brown evenly on both sides. These crispy bites of goodness are then tossed with the yummy sauce until they’re beautifully coated. A perfect accompaniment to a bowl of rice. Sprinkle some green onions on top for added flavor and break out those chopsticks!

Tips for Making this Mongolian Beef Recipe Easy:

Place your beef in the freezer for 15 minutes before slicing. It will firm it up and make it easy to get thin slices.
Pour cornstarch into a large ziploc bag and add your beef slices. Shake to coat them evenly then pour them into a colander and shake off any excess cornstarch.

How to Make Crispy Mongolian Beef Stir Fry:

Use a hot pan. You want the beef to cook quickly and get nice and crispy on the outside. To test if your oil is hot enough, add a small drop of water to your skillet. It should sizzle up immediately.
Don’t overcrowd the pan. If the beef is crowded in the skillet, it will steam rather than become crispy. Work in batches as needed.

What’s In Mongolian Beef Sauce

Soy Sauce (Be sure to use low-sodium or the sauce will be too salty)
Brown Sugar
Vegetable Oil
Garlic
Ginger
Rice Wine Vinegar
Red Pepper Flakes

What to Serve with Mongolian Beef

Wine Pairings for Mongolian Beef:

A nice, fruity red wine such as a Zinfandel or Grenache will pair nicely with the flavors in this beef dish.
If you’re looking for a white option, Riesling is always a great match for bold, somewhat spicy dishes.

Take Out Recipes:

Easy Dinner Recipes:

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